How did it take me so long to start making my own almond milk? I'd seen recipes galore all over blogs and on Pinterest but for some reason I had it in the back of my head that making almond milk at home was too difficult to try. Wrong! I finally gave it a try a few weeks ago....OMG. It is so yummy and beyond easy to master in the comfort of your kitchen.
The nice thing about making this at home is that you're able to control exactly what you're putting into your body. I decided to google the ingredients that are in our favorite almond milk brand that we used to purchase from Whole Foods. I was so disappointed to learn that DL-Alpha-Tocopheryl Acetate, which is a synthetic man made version of vitamin E is added to my delicious vanilla drink, but labeled as vitamin E so it appears "healthy" to those who don't know so. This nasty little additive is created through a chemical process that uses petroleum as the base. YUCK!! It really is true - if you can't pronounce it, don't consume it.
Lesson learned. From now on, almond milk is created in my kitchen NOT in a lab!
1 cup plain organic almonds (not dry roasted or salted)
2 dates, pitted and chopped (the dates add a nice caramel flavor!)
1 whole vanilla bean, chopped
1 tsp vanilla extract
3 cups water
1 tsp honey
pinch sea salt
Place almonds in a bowl and soak overnight (or at least 4 hours minimum). After soaking, strain and give the almonds a good rinse.
Place almonds in a blender, and add water, dates, and vanilla bean. Blend until smooth.
Pour mixture into a bowl that is lined with either a cheesecloth or a clean dishtowel and allow to drain through. Wrap up almond mixture in the cheesecloth/dishtowel and squeeze out excess liquid.
Once all excess liquid is drained, whisk in honey, vanilla extract, cinnamon and sea salt.
Store in an airtight container and refrigerate.
Do you make your own almond milk at home? I would love if you shared any tips/tricks that you use! xx